Cabbage

Cabbage is one of those veggies that I eat more of in the summer months & usually in a slaw. Now for my confession (get ready Mrs. McDowell) I use a bottled coleslaw dressing, yes it's true. I've tried and tried to make it myself but it comes out watery, blah, and not rich, creamy and wonderful.
How do you make yours? What veggies do you use in your slaw? What else do you do with cabbage?

Hehehe Darlene...I'm not better then you...I buy a bag of mixed slaw (reg or broc slaw if I want to mix it up) and pour on the bottled slaw dressing, toss, let sit then serve. To mix it up, I'll use The 3 cheese ranch dressing. My dad's always been great at making the sweet vinegar type dressing.

We usually sautee cabbage leaves w/tiny bit of oil and garlic in the wok...Yum!

Yeah, I will let ya know. I'm hoping it will be a keeper. It's almost like spring rolls, but it's wrapped in tortillas instead. Calls for shredded carrots so I hope that drowns out the cabbage taste. heh

The best coleslaw I ever had was at my high school/college job at a family restaurant. Unfortunately they're out of business, so I'll never know the recipe (I didn't make the slaw when I worked there.)

Anyway now I use the copycat recipe for KFC coleslaw. It's delish and spot on

*~*Michelle*~*

"You can't have your best health without exercise. It's just not possible" ~ Leslie Sansone, WATP

~For coleslaw, I use the KFC copycat recipe from Top Secret Recipes but I omit the minced onion. We think it's too strong. It's one of the few veggies DH will eat so we have it fairly often in the warmer months.
I prefer cabbage boiled and served with ketchup. I could eat it several times a week. My mom made Ham & Cabbage when I was growing up as a way to use up a ham bone. She threw potatoes in the boil too. I remember picking out all the cabbage I could get and I still do it. Now I just skip the other ingredients and just make the cabbage!
I'm also pretty fond of homemade egg rolls. I use YankeeMom's recipe posted here. ~

I've tried and tried to make it myself but it comes out watery, blah, and not rich, creamy and wonderful.
How do you make yours?

if you like a tart/vinegary dressing I can try to explain my moms......IT WAS THE BEST!!!

No measurements to give......sorry....I just sort of watched her do it. will try to give approximate measures of what I do.

Put whatever veggies you like in with the slaw....sometimes mine is just plain cabbage.....or add shredded carrots......whatever you like.

The dressing:

Use half and half.......no substitute. I would plan on making at a minimum of 3/4 cup.....depending on amt. of cabbage you have shredded.

Pour 1/2 cup half and half into a 2 cup measuring cup. You will need room to stir things. This will come close to determining the final amt. of liquid you have. Add other spices that your family likes.....onion, garlic, etc.

To this add a about 3 tablespoons of sugar (not quite 1/4 cup)
Stir until the sugar is dissolved.

Then add the apple cider vinegar slowly while stirring. It will start to 'sort of' thicken up as added. The final result will be like runny gravy. Pour over the slaw and let sit until serving. The longer this can sit the more flavor the slaw will have. (gets even better the second day!!)

I don't like white vinegar in cooking but guess you could use it if your family likes it. I have also used some of my flavored vinegars that I made (lemon balm vinegar or pepper vinegar)and it is yummy!

I add a flavored pepper after I put the dressing on and stir again.

The key here is to add the vinegar to the 1/2 and 1/2---NOT the other way around. Been there --done that.......and it is much runnier and changes the flavor.

I put this over a mixture of cabbage, carrot and onion, just enough to coat everything. It will make several 2--4 cup batches of slaw. It keeps indefinitely in the fridge. It does separate out, but is easy to remix.

I pull off leaves and blanch in hot water.. then i make a mixture of rice,ground beef, garlic, onions and put a big dollop and roll up into the cabbage leaves, layer in a crock pot or a pan to go in over, pour over tomatoes or tomatoes sauce till cooked and tender.. these really freeze real well.. like a stuffed peppers only stuffed cabbage leaves...